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Monday's Leftovers: Crunchy Pork Chops With Spinach Salad

YumSugar — Mon, 15 Jun 2009 07:50:56 -0700

Even if you had pork chops and salad last night, it's still possible to enliven your palate with a new variation on the same standard. Stretch your dollar (and your resourcefulness) by using leftover bone-in pork chops.

Encrust them with a hefty smattering of breadcrumbs and Parmesan cheese for a satisfying crunch. Complete the meal with a spinach and tomato salad tossed in garlicky vinaigrette. See the recipe when you read more.

Crunchy Pork Chops With Spinach Salad
From Nigella Lawson

Ingredients

Pork chops:
2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup breadcrumbs
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying

Spinach and tomato salad:
3 medium tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper

Directions

Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

Serves 2.

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Regis and Kelly Dress as Celebrity Chefs

partysugar — Mon, 03 Nov 2008 02:00:23 -0800

For their Halloween special last Friday, Regis Philbin and Kelly Ripa dressed up in fourteen different costumes, four of which included celebrity chefs. Regis yelled at the audience as Gordon Ramsay while Ripa's Paula Deen munched on a butter kabob that she washed down with a glass of oil. The real Guy Fieri showed up to cook a flank steak with the "chefs." Later Kelly licked chocolate from a bowl as Nigella Lawson and Regis overused the word "Bam" pretending to be Emeril Lagasse. The funny show demonstrates that the popularity and success of celebrity chefsdom is still on the rise. Check out the clip below!

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Come Party With Me: Halloween Dinner - Menu

partysugar — Tue, 21 Oct 2008 09:00:58 -0700

When planning a menu for a Halloween dinner, choose festive dishes that are creative, but not too childish. Have an oozing, baked brie waiting for guests to arrive. Serve the brie with crisp pretzels shaped to look like fingers and toes. A molded shrimp cocktail that resembles a scary cerebrum will jump start conversation. For the main course, offer a gooey slime soup and crisp pumpkin polenta salad. Although most of the dishes are vegetarian, the menu is filling, balanced, and delicious.

Get these tantalizing recipes when you read more.

Oozing Brie
From Better Homes and Gardens

Ingredients

3/4 of a 7- to 8-ounce jar oil-packed dried tomatoes
1/2 of a medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15-ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick

Directions

Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute.
Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices.

Serves 20.

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Ladies' Fingers and Men's Toes
From Martha Stewart

Ingredients

Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)

Directions

Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes.
Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour.
Transfer to a lightly floured surface; knead until smooth, 1 minute.
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer.
Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters.
Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute.
Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash.
Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using.
Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

Makes 4 dozen.

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Scary Cerebrum
From Better Homes and Gardens

Ingredients

3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
1 cup chicken broth
1 teaspoon unflavored gelatin
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Directions

In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers.
As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved.
Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl.
Cover and chill at least 5 hours or overnight.
To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours).

Serves 12.

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Slime Soup
From Nigella Lawson

Ingredients

4 cups frozen peas
1 scallion
3 cups boiling water, from the kettle
Chicken or vegetable stock concentrate or a stock cube
1 ball mozzarella, diced (approximately 10 ounces)

Directions

Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*
Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.

Serves 4-6.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Warm Pumpkin Salad With Polenta and Candied Pumpkin Seeds
From Gourmet

Ingredients

1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)
1 tablespoon fresh pomegranate juice* or cranberry juice cocktail
2 teaspoons Sherry vinegar
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed

Directions

Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.
Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.
Candy pumpkin seeds: Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
Make vinaigrette: Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.
Roast pumpkin:
Preheat oven to 450°F. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer.
Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.
Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.
Assemble salad: Shave 12 strips from cheese with a vegetable peeler.
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates.
Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Serves 6.

Make ahead: Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.

*To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

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Fondue + You = Skewer . . . Dip . . .Yum

YumSugar — Mon, 13 Oct 2008 15:00:04 -0700

On Friday, I caught a quick glimpse of Nigella Lawson on the Today show. She featured a Fall fruit fondue recipe so delicious looking I had to try it! Seasonal fruit (apples and pears) served with a delectable caramel fondue make for a simple but stunning dessert. This unconventional caramel sauce is quick, easy, and doesn't require sugar chemistry knowledge or a candy thermometer! All of the ingredients are kitchen staples except for the golden syrup. Since I was unable to find this common British product, I substituted a mixture of corn syrup and molasses.

Don't be disappointed if initially the cooked sugar and butter have a grainy consistency. Once the cream is added the caramel's texture will become smooth, rich, and sheeny. To try something new with fondue, read more.

Caramel Fondue With Fall Fruit
Adapted from Nigella Lawson

Ingredients

4 1/2 tablespoons light brown sugar
3 tablespoons sugar
1/2 cup corn syrup
1/4 cup molasses
3 tablespoons unsalted butter
3/4 cup heavy cream
Splash vanilla extract
3 apples cut into slices
3 pears cut into slices
1 banana, cut into slices, if desired
1 lemon

Directions

Juice lemon over cut apples to prevent browning.
Melt sugars and butter in a saucepan. Boil for approximately 5 minutes.
Remove from heat. Stir in cream and vanilla.
Place sauce in bowl or fondue set. Serve immediately with freshly cut fruit.

Serves 4.

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What Is This?

YumSugar — Sun, 05 Oct 2008 09:00:18 -0700

This appliance might ease your gripes about a certain dreaded kitchen task. Do you know what it is?

Piglets Salt and Pepper Holders: Love It or Hate It?

partysugar — Sat, 13 Sep 2008 04:00:15 -0700

Like Rachael Ray's garbage bowl, the shape and form of these salt and pepper shakers ($19.95) are instantly recognizable thanks to celebrity chef Nigella Lawson. On her shows, Lawson uses a variety of whimsical and unique cooking tools, such as her mezzaluna or handle-less salad tongs. Naturally all of these products are available to the public at the Food Network store.

I like how they're holders rather than shakers, but can't help but wonder if it's all a marketing scheme. Does Nigella really use a similar product in her home? Thoughts?

Reader Recipe: Light 'n' Tasty Soup

YumSugar — Tue, 29 Apr 2008 15:15:36 -0700

When I think of soup, I usually think of heavy, time-consuming recipes. You know, the sort of thing that sits on your stove all day building layers of flavor upon itself.

So when I saw TeamSugar member celebrity_soup's recipe in the Kitchen Goddess group, I was immediately intrigued. The soup is Nigella Lawson's "Light 'n' Tasty" soup, and it comes together in a few minutes. It's perfect for a quick lunch or a fast dinner. The best part is that it's also rather adaptable. Don't like bok choy? Replace it with broccoli. Don't have sprouts on hand? Just omit! To see the simple yet versatile recipe, read more.

Submitted by TeamSugar member celebrity_soup

Dinner For Two: Nigella's Noodle Soup
Nigella Lawson

Sundays are lazy days for me and this past Sunday I had to make a little something for dinner.
No leftovers from Saturday, awwww.
Not to worry I said, I'll whip up something quick and easy..and lets not forget delicious.
Now I don't know about you guys, but the first people that come to my mind are Rachael Ray and Nigella Lawson.
Nigella, music to my ears and a kitchen goddess, sounds good.
Instantly I found a video of her making a fantastic looking Noodle Soup, that I couldn't resist making!

Ingredients

6 ounces udon noodles (dried, from a packet)
3 cups chicken broth
1 teaspoon brown sugar
1 star anise
1 teaspoon minced ginger
2 tablespoons soy sauce
3/4 cup bean sprouts
1 cup chopped patty pans/zucchini
3/4 cup sliced shiitake mushrooms (I used button mushrooms)
2 heads baby bok choy, finely sliced (I used broccoli instead)

2 tablespoons freshly chopped cilantro leaves (optional)

Directions
Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)

When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.

Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

Serves 2

...and here's the video of the goddess cooking up this fab dish:

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Off to Market Recap: New Whisk

partysugar — Fri, 11 Apr 2008 01:01:33 -0700

A wire whisk is one of my favorite kitchen tools because it's incredibly versatile, necessary, and makes all sorts of delicious things. Recently I've noticed a growing trend in alternative whisk styles, so I asked you to help me bookmark them in the Yum Market on TeamSugar. You looked for whisks that are functional and made from a variety of materials. The one I am most eager to experiment with is Nigella Lawson's bliss whisk. It must make astonishingly emulsified vinaigrettes and incredible sauces. According to marcella - who saved the whisk - it's also easy to clean. She whisks it in warm, soapy water and voila, clean whisk! To look at all of the whisks, browse below.

Does a Chef's Body Size Matter?

partysugar — Wed, 19 Mar 2008 07:11:57 -0700

Yesterday, Page Six reported a rumor concerning Nigella Lawson's oversized bum. According to the article, a Food Network insider claimed her program's director went to extreme lengths not to film her recently enlarged backside. The Food Network quickly denied the rumors stating no changes had been made to their filming technique.

However, the entire ordeal left a stale taste in my mouth. I wondered, why does a chef's body size really matter? The saying never trust a skinny chef drives me crazy. Why should we trust Nigella's recipes more than Giada's recipes based on the size of their bodies? Shouldn't the final taste of the dish be the deciding factor in a chef's worth?

I would like to believe that body size doesn't matter in the culinary world, but after reading your comments on how chunky you think a certain chef's legs are, I know that it sadly does. How do you feel about the subject? Would you hate Rachael less if she packed on the pounds? Would you enjoy Nigella more if she lost the curves? Does a chef's body size really matter?

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Battle of the Quick Chocolate Mousse: Nigella vs. Giada

partysugar — Tue, 19 Feb 2008 14:48:31 -0800

Yesterday, while visiting my old friend The Food Network, I watched two episodes - one Nigella and another Giada - in which recipes for a super-simple chocolate mousse-like dessert were made. Both looked divinely delicious and uncomplicated to make - way easier than the chocolate mousse recipe I wrote about awhile ago. I decided to make them both and have a taste test to see which recipe was better. To take a look at the recipes and see the results of the battle between Nigella and Giada's chocolate mousses, read more.
Nigella's recipe included mini marshmallows and no eggs. Giada's involved egg whites and the interesting technique of blitzing the chocolate in a blender. Both used chocolate chips instead of chocolate bars to save time. Nigella's won in taste - rich, dense, and fudgey - while everyone preferred the texture of Giada's which was creamy and super smooth.

Why don't you try making both and tell us which one you prefer?

Instant Chocolate Mousse
From Nigella Lawson

3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 tsp. vanilla extract

Put the marshmallows, butter, chocolate, and water in a heavy-based saucepan.
Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.
Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

Serves 4-6.

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Espresso Chocolate Mousse
From Giada De Laurentiis

1/2 cup whole milk
3 tbsp. sugar
1/4 tsp. instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites

In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved.
Place the chocolate chips in a blender.
*Pour the hot milk over the chips. Run the blender on high until combined, a few seconds.
Add the egg whites and run the blender on high until light, about 1 minute.
Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.

Serves 4,

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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